BLUEBERRY OATS LOAF

This free Blueberry Oats Loaf is delicious… Full of blueberries! This loaf makes a lovely tea time treat!

Ingredients


Loaf:
375ml flour
7ml baking powder
180ml rolled oats
125ml brown sugar
200ml buttermilk
50ml canola oil
10ml vanilla essence
2 large eggs
250ml blueberries fresh or frozen


Topping:
30ml rolled oats
30ml brown sugar
30ml flour
15ml cold butter


Method


Topping:

• Mix the oats, sugar and flour together, gently rub the butter in with your fingertips until the mixture resembles breadcrumbs.

Loaf:

• In a large mixing bowl sift the flour, baking powder and pinch of salt together.
• Stir in the oats and sugar.
• Combine the buttermilk, oil and vanilla essence in a large jug, add the eggs and beat well.
• Pour the egg mixture into the dry ingredients and stir gently until a smooth batter forms.
• Add the blueberries and mix gently.
• Grease a 21cm greased loaf tin, pour the mixture into the tin and sprinkle the topping over the batter.
• Bake in a preheated oven at 180°C for about 50 minutes to an hour or until a skewer inserted into the centre comes out clean.
• Allow to cool in the tin for about 15 minutes then turn out onto a wire cooling rack to cool completely.

Makes 1 loaf

CHELSEA BUNS

This free Chelsea Bun Recipe makes the most decadently sweet & delicious Chelsea Buns… Great to serve at tea parties!

Ingredients


Buns:
210ml lukewarm milk
60g butter
445g white bread flour
5ml salt
40g sugar
7g instant died yeast
1 large egg, lightly beaten


Filling:
30ml butter
50ml apricot jam
50g soft dried apricots, chopped
100g raisins
5ml ground cinnamon
5ml ground mixed spice
50g brown sugar
100g pecan nuts, chopped


Topping:
100g sugar
60g butter
60ml milk
60ml honey


Method


Buns:

• Mix the milk and butter in a saucepan and heat until the butter is melted.
• Remove from the heat and cool until lukewarm.
• In a large mixing bowl mix the flour, salt, sugar and yeast together.
• Mix the dry ingredients and beaten egg into the milk mixture to form a soft dough.
• Turn the dough onto a floured surface and knead for 10 minutes.

To knead: Fold the dough in half towards you and then push down and away using the heel of yourhand. Give the dough a quarter of a turn and repeat the kneading process, until the dough is soft and elastic. Alternatively you can use a food processor with a dough hook at a low speed.


Place the dough into a lightly greased bowl and cover with a damp cloth and set aside in a warm place to rise until doubled in size.


Filling:

• Knead the dough again for a minute and then roll out onto a lightly floured surface to form a 40 x 22cm rectangle.
• Melt the butter and apricot jam and brush over the dough.
• Sprinkle with fruit, spices and half the nuts.
• Starting at the long side, tightly roll up the dough like a swiss roll.
• Cut into 9 even sized slices and place them next to each other in a greased, square 20cm baking tin.
• Cover the tin with a damp cloth and allow the buns to rise until they have doubled in size.

Topping:

• Heat all the ingredients for a minute or until all the sugar has dissolved.
• Pour the topping mixture over the buns after they have risen and sprinkle with the remaining nuts.
• Immediately bake in a preheated oven at 190°C for 25 to 30 minutes, until golden brown and cooked through.
• Leave to cool in the tin for 10 minutes before removing from the tin and breaking apart.

Alternative filling: 100g chopped dark chocolate, 100g chopped pecan nuts and 100g brown sugar.


Makes 9

POTATO & CHEESE BREAD

Your family won’t be able to resist the tempting aroma of this flavour-filled home baked bread. Quick and easy to make!

Ingredients

1 sachet cheese & bacon potato bake

300ml grated cheddar cheese

75ml milk

300g potatoes, peeled & grated

450ml self-raising flour

1 egg

Method

• Mix the flour and the sachet of cheese & bacon together in a large bowl.
• Add the grated potatoes and cheese, stirring gently with a fork to coat.
• Beat the egg and milk together and add to the potato mixture.
• Mix well to form a soft dough.
• Turn the dough onto a lightly floured surface and knead gently.
• Shape into a ball and place onto a greased baking tray and brush with milk.
• Using a sharp knife divide the dough on top into wedges.
• Bake at 180°C for 45 – 50 minutes until well risen and golden brown.

 Makes a large bread

YOGHURT BREAD

Ingredients

500ml wholewheat flour

5ml salt

10ml bicarbonate of soda

20ml honey

500ml plain lowfat yoghurt

60ml oil

Method

• Mix the dry ingredients together in a large bowl.
• Add yoghurt and oil. Mix together well.
• Place this soft dough into a loaf tin. (About 12 X 22cm)
• Bake in a preheated oven at 180°C for about 40 minutes, until brown and an inserted skewer comes out clean.

Makes 1 loaf.

MICROWAVE SWEETCORN BREAD

Ingredients

250 ml mealie meal
250 ml cake flour
15 ml baking powder
5 ml salt
2 eggs
1 tin creamed sweetcorn

Method

• Mix all ingredients together.
• Place into a greased microwave safe loaf dish
• Bake on High for about 12 minutes.

Makes 1 loaf.

SWEETCORN BREAD

Ingredients

3 cups white flour
5 teaspoons white sugar
1 teaspoon salt
5g instant dried yeast
½ cup fresh or canned yellow sweetcorn
1 cup of lukewarm water

Method

• Mix all ingredients together in a large mixing bowl, to form a dough, add the water slowly at the end so it doesn't become too wet.
• Knead dough for one minute.
• Put into a greased 20cm loaf tin and leave in a warm place covered with a damp tea towel for about 1 hour, or until it has doubled in size.
• Bake in a preheated oven for about 1 hour, or until golden brown.

EASY HEALTH BREAD

Ingredients

3 cups nutty wheat
2 Tblsp brown sugar
1 tsp bicarbonate of soda
1 pinch salt
500ml plain yoghurt or buttermilk or maas

Method
Mix all ingredients together and bake for 45 minutes at 180°C